Whole-Wheat Brussels Sprout, Squash and Ricotta Pizza

This colorful pizza is packed with vitamin C, calcium, iron and fiber. We also reduce the amount of cheese (and fat) by dolloping fresh ricotta and sprinkling Parmesan on the pizzas after they're baked.
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  • Level: Intermediate
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings (two 11-inch pizzas)
  • Nutrition Info
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Ingredients

2 cups 1/2-inch cubes of butternut squash (10 ounces)

Cooking spray

Kosher salt

8 ounces Brussels sprouts

3/4 cup part-skim ricotta cheese

Zest and juice of 1 lemon

100% Whole Wheat Pizza Dough, divided into 2 balls, recipe follows

White whole-wheat flour, for work surface

1/4 cup grated Parmesan

2 tablespoons pumpkin seeds, toasted

4 teaspoons extra-virgin olive oil

Crushed red pepper

100% Whole-Wheat Pizza Dough:

3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)

1 teaspoon honey or agave syrup

1 teaspoon active dry yeast

2 cups white whole-wheat flour, plus more for kneading

Kosher salt

1 tablespoon extra-virgin olive oil

Directions

Yield: 1 pound pizza dough (serves 4)
  1. Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
  2. Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
  3. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Cook’s Note

Keep parbaked pizza shells on hand for quick weeknight meals. Roll the dough balls into rounds and bake on a preheated pizza stone or baking sheet at 500 degrees F for about 10 minutes for a softer crust, about 15 minutes for a crisper crust. Remove and let cool. Wrap the pizza shells well and freeze for up to 1 month. When ready to serve, add your favorite toppings to the frozen pizza shell and bake on a preheated pizza stone or baking sheet at 500 degrees F until hot.